Gluten Free Pumpkin Cheesecake Bars

We’re only a day away from the BIG feast…Thanksgiving! These pumpkin cheesecake bars are simple to make but do require a few hours of cooling and refrigerating. Totally worth it when you give them a taste. They may not be the traditional “pumpkin pie” but they do have the taste of Fall and Thanksgiving. Both kids and adults will enjoy!

Pumpkin cheesecake bars recipe

Prep Time: 20 minutes

Cook Time: 50 minutes

6 hours

Ingredients

Crust

1 1/2 cups gluten free graham cracker crumbs

1/4 cup melted butter

Filling

4 packages (8 oz each) cream chesese, softened

1 1/2 cups granulated sugar

4 eggs

1 cup (8 oz) canned pumpkin (not pumpkin pie mix)

2 teaspoons pumpkin pie spice

Garnish

whipped cream

pumpkin pie spice

Instructions

Heat oven to 300°F.

Line a 13×9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.

In a medium size bowl, combine the graham cracker crumbs with the melted butter.

With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.

In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.